2 medium leeks, white and light green parts only, cleaned and sliced (dark green leaves washed and set aside) (See on how to wash leeks).
1 tablespoon extra virgin olive oil
1 large sweet red or white onion, chopped
1 small head green garlic (or 2 med cloves), minced
1 bunch (about 1 pound size) turnips, with greens*
Salt to taste
Freshly ground black pepper to taste
3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
1 tablespoon unsalted butter
Wash both roots and greens well.
If the turnips are larger than 2 inches in diameter, then peel.
Cut into wedges.
Stem the greens and chop.
Place the dark green leek stems in a pot and add 8 cups water.
Bring to a boil and simmer for 30 minutes while you prepare the remaining vegetables.
Strain and return to the pot, discarding the solids.
Heat the oil in a large nonstick skillet.
Add the onions and sliced leeks.
Cook, stirring often, until tender, about 5 minutes.
Add the garlic. Cook, stirring, until fragrant, about 1 minute.
Add the turnips, 2 1/2 cups of the leek stock, and salt to taste.
Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 minutes, or until the turnips are tender.
Stir in the greens and simmer for another 5 minutes.
If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright.
Add pepper, taste, and adjust the salt.
Stir in the fresh herbs and butter.
When the butter has melted, serve in wide bowls over couscous.